Oven-baked gratinated fennel is a tasty way to consume fennel, which is usually served raw in salads and not everyone likes. However, when prepared this way, it is generally enjoyed by both adults and children.
A simple yet substantial dish ideal for serving as a side to meat or fish main courses.
It’s made with a few ingredients, saving on costs, and is served hot to enjoy all its creaminess and deliciousness.
The crunchiness of this precious vegetable, which has diuretic and purifying effects on our bodies, blends perfectly with the béchamel and cheese, making the dish unique.
The gratin is achieved by baking everything in the oven for a few minutes until nicely golden.
A typically winter dish but can also be served cold in the summer season.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing creamy gratinated fennel
- 4 fennel
- 2 cups l béchamel
- 3.5 oz scamorza cheese
- 2 oz grated Parmesan cheese
- as needed fine salt
- as needed butter
Tools
- 1 Pot
- 1 Baking Dish
- 1 Cutting Board
- 1 Knife
Steps for preparing creamy gratinated fennel
To prepare the delicious oven-baked gratinated fennel, start by cutting the stalks and removing the tougher outer parts of the vegetable. Then wash them well under running water and slice them on a cutting board into not thin slices,
then give them a quick boil for about 10 minutes in a steamer pot, or in a pot with plenty of water.
Once cooked, butter a baking dish and place the fennel, season with salt, sprinkle with grated Parmesan, and mix well. Finally, add the béchamel and slices of scamorza cheese,
mix everything again and bake in a preheated static oven at 356°F for about 20 minutes. Then turn on the grill for another 8 minutes until golden brown.
Once cooked, take them out of the oven and serve hot and… enjoy!
Storage and Notes
Creamy oven-baked gratinated fennel can be stored in the refrigerator for two days.
In cold seasons, I recommend reheating them in the oven at 320°F for 10 minutes, while in warm seasons at room temperature.
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